Fish Amok in Banana Leaf

Fish Amok in Banana Leaf

A delicate and fragrant steamed fish curry, infused with lemongrass and coconut, served traditionally with warm jasmine rice and a crisp side salad.

Dietary

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Ingredients

Instructions

  1. Rinse 1/2 cup jasmine rice thoroughly under cold water. Combine rice with 1 cup of water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. In a medium bowl, gently combine 1 pound white fish fillets, 1/2 cup full-fat coconut milk, 2 tablespoons red curry paste, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, and 1 egg yolk. Mix well, being careful not to break up the fish too much.
  3. Prepare the banana leaves: If using fresh, gently wipe clean. If frozen, thaw completely. Briefly pass the banana leaves over an open flame or immerse in hot water for 30 seconds to make them pliable. Brush the shiny side of each banana leaf with 1 tablespoon neutral oil. Spoon half of the fish mixture into the center of each leaf. Top with 1/4 cup green onion.
  4. Fold the banana leaves into neat packets, securing with kitchen twine if desired. Place the packets in a steamer basket over simmering water. Steam for 20-25 minutes, or until the fish is cooked through and flaky.
  5. While the fish is steaming, prepare the side salad. In a medium bowl, combine 2 cups mixed greens, 1/2 cup cherry tomatoes, and 1/4 cup cucumber. In a small bowl, whisk together 1 tablespoon rice vinegar and 1 teaspoon sesame oil to make a dressing. Drizzle over the salad.
  6. Serve the steamed fish amok packets directly on plates alongside the steamed jasmine rice and fresh side salad. Garnish the amok with lime wedges, if desired.

Notes

If banana leaves are unavailable, you can steam the fish mixture in small ramekins or a heat-proof dish, covering tightly with foil.

Nutrition (per serving)